Does anyone have any decent recipes for stuffed manicotti using only vegetables?!
12 no boil lasagna noodles
1 (48 oz.) jar spaghetti sauce with mushrooms
2 1/2 c. finely shredded zucchini
1 1/2 c. finely shredded carrots
3/4 c. finely sliced green onions
2 c. ricotta cheese
2 eggs, slightly beaten
1 1/4 lb. Mozzarella cheese, shredded
Soak 12 lasagna noodles in warm water for 5 minutes or until softened, taking care the noodles do not stick together.
Combine next 4 ingredients in large bowl; mix well. Set aside.
In medium bowl, combine ricotta cheese and eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mixture on bottom of pan. Divide the ricotta cheese mixture equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mixture; set aside.
Spread remaining vegetable mixture equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mixture over top of rolled noodles.
Cover and seal with foil; bake for 15 minutes in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes longer or until center is hot and cheese is bubbly. Makes 8 to 10 servings.
Answers: VEGETABLE STUFFED MANICOTTI
12 no boil lasagna noodles
1 (48 oz.) jar spaghetti sauce with mushrooms
2 1/2 c. finely shredded zucchini
1 1/2 c. finely shredded carrots
3/4 c. finely sliced green onions
2 c. ricotta cheese
2 eggs, slightly beaten
1 1/4 lb. Mozzarella cheese, shredded
Soak 12 lasagna noodles in warm water for 5 minutes or until softened, taking care the noodles do not stick together.
Combine next 4 ingredients in large bowl; mix well. Set aside.
In medium bowl, combine ricotta cheese and eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mixture on bottom of pan. Divide the ricotta cheese mixture equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mixture; set aside.
Spread remaining vegetable mixture equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mixture over top of rolled noodles.
Cover and seal with foil; bake for 15 minutes in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes longer or until center is hot and cheese is bubbly. Makes 8 to 10 servings.
That would be one boring dish, why would you want to make that? You need a good sauce, some cheese and lots of luck.
I can't say wheather or not there's such a dish after all Italy is a big country with many different styles of cooking.I'm Italian and don't know this dish. Good luck in your search.
Mix a tub of ricotta with about 1 ? c mozzarella, 2 eggs ,some Italian herbs and a small box of thawed frozen spinach (drained very well). You can use fresh spinach if you want, just chop it well. Either make your own or have some prepared marinara, a large jar or about 3 cups of homemade. Boil the manicotti noodles until just about done, drain well, cool with cold running water and toss lightly with olive oil (or else they will stick together). Put the cheese mixture into a large zip lock, cut off a corner and squeeze the cheese into the noodles. Pour a little (1/2c or so) sauce in bottom of baking dish. Set filled noodles on sauce. After they are all done and the pan is filled. Pour the rest of your sauce over the top, sprinkle some parmesan on top, mozzarella if you like. Bake at 350 until bubbly and hot. Easy and delish.
I make vegetarian lasagna for much of the same reason.
My trick is to use low fat cottage cheese so it isnt so rich and -I know this sounds strange-but rather than using bread crumbs to help maintain consistancy, I use zero fat Sour Cream and Onion Pringles. It gives an nice mild onion flavor without being overpowering.
I also use spinach and bell peppers.
good luck with your manicotti!
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